DanielCroft wrote:Trial and error is fine if you don't change much in your profile, it's how I've been gathering data to try to develop some type of heuristic or better yet, an equation.

What happens when you want to go from a 1:2 to a 1:3? Is that 104ML to 130ML, or?

I'm generally pulling 16g at a 1:2.5 ratio but I change the ratio depending on the results in the cup hence why trial and error is very wasteful for me and I'd prefer to avoid.

An equation isn't possible as it isn't linear. Going from 1:2 to 1:30 might be 104 to 130 for one bean or it could be 104 to 120 for the same bean a few days later or it could be 104 to 140 from a different batch. Trial and error can't be avoided after all isn't that what you do when your dialling in a grinder. My log book gets me in the ball park for a particular bean at different ratios and volumes but that was achieved by using scales and trial and error although that is now kept a minimum. Given I've had my machine for 6 months I can get "close" to the right volume for a given ratio and still have a good shot and then tweak from there but its still trial and error. Good records are the key to all of this.

So two questions...first is easy, how much clearance is there from the bottom of a bottomless PF to the tray? Next, I'm pretty simple when it comes to my profiles, I need to know how long it takes until first drops fall during preinfusion (eg, 10s, 15s, 20s), then move quickly to 9 bar, but on some coffees 6 bar is max until end of shot (which can be 25s to 40s total). Is this easy enough to do manually or if I feel lazy, program a few profiles?

Happy to have different opinions and approaches. When good coffee gets produced, it's good.

Some more information from working with the machine (I'm 3 days in). 10ML is pumped before anything comes out of the group. My pucks of ~16g retain ~8g of water (not counting the dissolved solids in the cup of course). The difference between 0.8 & 1.2 grind is about 20 seconds and ~4g in the cup.

The "SANREMO" sticker on the machine is just a cheap sticker... weird.

Line pressure can be higher than set pressure on the machine. Meaning, if your line pressure is ~3 bar you can set the pump pressure to 1.5 bar and it works.

There's another weird issue where's there's no built in way to level the machine. You need to put stuff under low parts of the machine.

@baristabob
1. 13.1cm / 7 3/16ths
2. I can't really say how long, I think it's like 1 second? But it's 10ML before anything comes out. The profiles are pretty easy to program in my opinion and you always have the manual paddle option. Like a lot of the reviews have said, there's a lag between setting the pump pressure with the paddle and the machine hitting it, which I think is a good thing.

BaristaBob wrote:So two questions...first is easy, how much clearance is there from the bottom of a bottomless PF to the tray? Next, I'm pretty simple when it comes to my profiles, I need to know how long it takes until first drops fall during preinfusion (eg, 10s, 15s, 20s), then move quickly to 9 bar, but on some coffees 6 bar is max until end of shot (which can be 25s to 40s total). Is this easy enough to do manually or if I feel lazy, program a few profiles?

I have a Pesado PF from the bottom of the PF not the basket to the tray is 13cm. I have two profiles I use, first drop appears after about 6 seconds and the second is 12 seconds. A straight 9 bar shot might be about 5 seconds provided your grinder has been dialled in correctly Max pressure is about 12 bars but you can basically have any pressure you like at any stage of the shot. I think it can go as low as 1 bar.
Programming is simple and so is using the paddle. If you don't want to program there are 6 built in ready to use profiles. Double and single ristretto, double and single espresso and double and single lungo.

Thanks men, for all your help as I try and figure out if the YOU is right for me.

barri wrote:Its not difficult at all. A few test shots and you'll find out. I dial in by brew ratio and then adjust by taste. On my favourite been 104mls equates to a yield of 36gms or very close to 36gms with an input of 18gms with a standard small pre infusion, ramp up to 9 bars then a small ramp down. As the beans age then of course this will change slightly. Most of the beans I try will have an input of around 104mls. On another bean, however, with a completely different roast type I've found my favourite profile is a Slayer type shot with a long pre infusion and a ramp up to about 7 bars. The yield is still around 36 gms but the volume is now 85mls and it is consistent. If I did 104mls using the same profile for this bean it would be over extracted. I keep a log of all of this which has proved invaluable when returning to a bean I haven't used for a while. If I try a new bean I always start with a manual shot using the paddle and note the input volume when I reach about 36gms. Just like setting your grind size, its all trial and error.

Hi Barri, do you mind sharing the settings of your slayer style shot?

I have created 3 variants: 20 sec preinfusion at 2 bars then extraction at 6, 7.5, 9 bars and finally 15 ml of postinfusion. I am using it with a medium-light roast ground very fine and ended up liking the 7.5 bar one as it's balanced between overly acidic and overly bitter. In all cases the extraction is very long, coffee starts dripping at 24 secs and the full quantity (100ml) takes somewhere between 55 and 65 secs (in total, including pre-infusion).
I have also tried the default profiles but they don't really work well with such a fine grinding. Grinding coarser works with those profiles but this specific coffee doesn't taste as good.
What I have noticed is in the pre-infusion the flow goes to 0ml/sec after around 16/17 secs and then starts going again as soon as the machine ramps up the pressure at 20 secs. I assume this is because the very low pressure is not enough to push the water through the puck?
I wanted to start playing around with grinder but... I am on a subscription which sends me 225g of coffee every week (and every week a different coffee) so now my coffee is over and need to start again tomorrow with different beans

Thank you!

CannaLucente wrote:Hi Barri, do you mind sharing the settings of your slayer style shot?

As I mentioned in an earlier post, it was a fluke after being distracted doing a paddle shot. I can only go by the graph but its about 2 to 3 bars for about 15 to 17 seconds before first drip then 7 bars till the end of the shot with no slow ramp down. Reported input volume was 85 mls. This was also a light to medium roast, 12 days post roast date. To my overly mature taste buds, it was delicious. It was a blend bought from a local café. BTW I tried replicating this on another blend but couldn't get the same flavours. Obviously bean dependant.

I am pulling slayers at .3-.5b for 30s (or whatever the max time is for stage 1) followed by 8bar with a drop to 3.5 for the final 10ml.

Hello! New to the forum but long time lurker here. Recently bought a Sanremo You from Spain's Espresso Coffee Shop site, originally scheduled to arrive last week but got delayed to friday 13th. Hope it doesn't get delayed anymore, can't wait to put my hands on it already. Also, first time buying from ECS, does anyone have any experience with this seller?